Nov 5, 2014

What's Hiding In Your Cantaloupe Rind?

Cantaloupe RindThe netting can hide Salmonella

One of my favorite melons is cantaloupe. Most of the cantaloupe grown in the U.S. comes from California, however they are also grown here in Hawaii and are the best I have ever eaten because they are picked when they are ripe and sweet, not half ripe and tasteless. They are a heat-loving fruit with a long growing season.I recently found out that because of their net-like rind, cantaloupe can have special food safety risks such as Salmonella, especially if cut before purchase. I had never heard of that before so I looked it up online and here is what I found out:

Safety of CantaloupeCantaloupe and other melons present special food safety risks. Netted melons like cantaloupe grow on the ground and can come in contact with pathogens in non- composted fertilizer or through handling. Unlike other fruits, cantaloupe are not acidic and readily support the growth of pathogens once they are sliced open. Outbreaks of illness linked to melons contaminated with Salmonella are an unfortunate occurrence each year.It is recommended by the FDA that consumers take the following steps to reduce the risk of contracting Salmonella or other foodborne illnesses from cantaloupes:• Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.• After purchase, refrigerate cantaloupes promptly.

• Wash hands with hot, soapy water before and after handling fresh cantaloupes. • Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. If you use soap, detergents or bleach water (see note below), be sure to rinse the melon well before slicing.

• Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe. • If there happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.

• Uncut cantaloupe can be stored refrigerated for 5 or 6 days. Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours. Cut cantaloupe can last in the refrigerator for about 3 days, wrapped tightly in plastic wrap.• Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors. Sliced or cut melon should never be out of refrigeration for more than 2 hours, 1 hour when it's above 90°F. Symptoms of foodborne Salmonella infection include: nausea, vomiting, fever, diarrhea, and abdominal cramps. Children are the most likely to get Salmonella. The rate of diagnosed infections in children less than five years old is higher than the rate in all other persons. Young children, the elderly, and those with compromised immune systems are the most likely to have severe infections. The infection also poses a particular risk to pregnant woman because it can cause miscarriages and stillbirths. It is estimated that 1.2 million people become ill from Salmonella each year.

Actually there have been quite a few recalls of contaminated cantaloupes associated with a multi-state outbreak of Salmonella. The CDC reported a total of 178 persons were infected with the outbreak strain of Salmonella Typhimurium from 21 states in 2012. Nationwide, 62 persons were hospitalized. In Kentucky, two deaths were reported. Cutting, slicing and dicing contaminated cantaloupe may transfer harmful bacteria from the fruit’s surface to the fruit’s flesh. One of the most deadly outbreaks in U.S. history occurred in Colorado when Listeria-contaminated cantaloupes killed more than 30 people and sickened more than 140.

The next time you buy cantaloupe, give them a good scrub before cutting them open. Just remember to keep them off of your kitchen counter and cutting boards before cleaning the outside surface to avoid cross contamination.

Do yourself a favor and buy a small plastic squirt bottle from the Hardware Store, fill it with water and put 3 or 4 drops of bleach in it. Keep it right on your kitchen counter and use it to decontaminate your counter tops and cutting boards everyday. Bugs don't like bleach. Postharvest practices on cantaloupe farms should include treatment with a sodium hypochlorite or bleach wash to prevent mold and Salmonella growth, but who knows if they did it, so do it yourself. It's better to be safe than sorry, besides who wants to give up eating cantaloupe! Here are a few delicious things to do with this beautiful melon:

Procedure:
Cut the cantaloup in half and scoop out and discard the seeds.

Use a melon baller or ice cream scoop to form the cantaloupe flesh into balls. Place in a bowl.

Combine orange juice, lime rind zest, lime juice, salt and honey in a bowl. Mix this well and pour over the cantaloupe balls. Chill the cantaloupe mixture thoroughly, about 2 hours, in the refrigerator.

Sprinkle with coconut and garnish with thin slices of lime before serving. Makes about 3 servings.

Cantaloupe Wrapped In Prosciutto

with Mozzarella Cheese

This is a classic Italian recipe. I had to include it in this list of recipes because it is so easy to make and always makes a big hit as a first course. If you live on Moloka'i, you can purchase prosciutto at Moloka'i Wines and Spirits.

Ingredients:

1 whole cantaloupe

12 thin slices of Mozzarella cheese

12 slices of prosciutto, about 1/3 pound

Procedure:
Halve the cantaloupe and scoop out the seeds and pulp. Next, cut each half into sixths, each shaped like a crescent moon, making 12 total slices. Slice along the inside of the rind just above the green portion so that eating doesn't become hard work, discarding the rinds. Place one thin slice of Mozzarella cheese on each slice. Wrap the prosciutto around the middle of each cantaloupe/cheese slice, with the ends of the cantaloupe peeking out. Place one or two on each person's plate. Makes 6 servings.

Procedure:
In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed. Serve with grilled shrimp, barbecued pork, or chicken. Makes about 2 cups.

Honey Sweet Cantaloupe Frozen Yogurt

Ingredients:

3 cups cantaloupe, cubed

2/3 cup honey

2 cups plain low fat yogurt

Procedure:

Puree the cantaloupe in a blender or food processor until smooth. Combine with honey. Add the mixture to the yogurt and stir well to combine. Chill in the refrigerator until cold, about 1 hour. Churn in ice cream maker according to manufacturer's directions, or pour into popsicle molds and freeze until firm.

Place cantaloupe puree, pinch of salt and sugar in medium sauce pan. Bring to a simmer over medium heat. Dissolve cornstarch in water and lime juice and add to pan while stirring. Simmer mixture while stirring until it begins to thicken.

In a small bowl, lightly beat egg yolks with fork. Gradually add some of the hot melon mixture to the eggs, one spoon at a time, stirring in between to prevent eggs from cooking. Add the warm egg mixture to the pot and simmer while stirring for two more minutes until thickened.

Remove from heat and stir in butter.

Pour melon mixture into pre-baked pie shell and place in refrigerator until cool and firm.

While pie is cooling, whip light cream cheese with sugar, milk and vanilla until soft and smooth. Gently fold in whipped cream. (Do not use canned whipped cream. If not using fresh whipped heavy cream, substitute thawed, frozen whipped topping.)

When pie is cool, spread cream mixture over the top and place pie back in refrigerator until serving time. Serves 8.

Process half each of cantaloupe, ginger ale, water, limeade concentrate, and ginger in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately with or without a shot of vodka in each glass.

CHEF JAMES TEMPLE

First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.

I'm a retired chef living on the Hawaiian island of Moloka'i. It is small and rural, with a population of only 7,345. This island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary.

In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. No matter where you live, we all have one thing in common... FOOD. To me, sharing lives over a meal makes food what it was always meant to be, not just a nourisher, but a uniter of hearts.

After 35 years in the advertising business I thought... it's time to expand my horizons. I decided to make a big change and go back to school... cooking school. In January, 2003 I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.

I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.

Chef James Temple

CHEF JAMES TEMPLE'S COOKBOOKS: "COOKING ON MOLOKA'I"

Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.

"TROPICAL COOKING"

Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.

"AMBROSIA"

In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

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